Pizza Bianca Romana (Roman White Pizza)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Pizza bianca, or white pizza, in Rome usually means a flat, airy bread baked with olive oil and salt, with no tomato or cheese. It is sold by weight in Roman bakeries and eaten plain or filled with ham, mortadella or vegetables. It is similar to focaccia but flatter, and often crisper at the edges.

This simple home version uses a wetter dough, plenty of olive oil and a sprinkle of rosemary.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and pizzeria.

Photo credits: Photo 1: Emiliano Vittoriosi on Pexels; Photo 2: Natalia Olivera on Pexels; Photo 3: Image Hunter on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Pizza Bianca Romana (Roman White Pizza)

Author: KP Cooking Method: Baking Cuisine: Italian, Lazio Courses: Side Dish, Snacks Recipe Keys: Dairy Free Egg Free Vegan Vegetarian Meals

Prep Time 20 mins Cook Time 25 mins Rest Time 120 mins Total Time 2 hrs 45 mins

Servings: 6

Description

Pizza bianca romana: an airy, crisp-edged Roman flatbread with olive oil, flaky salt and rosemary. Vegan and simple.

Ingredients

Servings

For the dough

• 3 ¹⁄₂ cups bread flour (about 440 g, plus extra for dusting)
• 1 tsp instant yeast
• 2 tsp salt
• 1 ¹⁄₂ cups lukewarm water (about 360 ml)
• 4 tbsp extra-virgin olive oil (divided)

For the topping

• 1 tbsp flaky sea salt
• 1 tbsp fresh rosemary (leaves only, chopped)

Instructions

1. Mix the flour, yeast and salt in a large bowl. Add the water and 1 tbsp olive oil and stir to a sticky, wet dough. Cover and let rest for 20 minutes.
2. Fold the dough over itself a few times in the bowl, cover and let rise for 1 1/2 to 2 hours until doubled and bubbly.
3. Preheat the oven to 230 C / 450 F. Pour 2 tbsp olive oil on a large baking tray (about 30 x 40 cm / 12 x 16 in).
4. Turn the dough onto the tray. Gently stretch it toward the edges, resting for 5 minutes if it springs back. Dimple the surface with your fingertips.
5. Drizzle with the remaining olive oil and sprinkle with the sea salt and rosemary.
6. Bake for 20 to 25 minutes until golden and crisp at the edges. Cool for 5 minutes, then cut into squares.

Note

The dough is sticky, so use oiled hands rather than adding extra flour. Best eaten fresh the same day. Vegan and dairy free. Contains wheat gluten. Use oven mitts, the tray is very hot.